Monday - Friday
8am - 6pm
(central time)
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Carrot
and Orange Salad
serves
4
- 1
pound carrots finely grated
- 2
Navel oranges
- 2
tablespoons minced fresh dill
- 1
teaspoon Maharishi Ayurveda Ginger Preserve
- Working
over a bowl to catch the juice, cut away the peel, white pith and
outer membrane from ONE orange. To separate the segments from the
inner membranes, slice down to the core with a sharp knife on either
side of the segment and set the segments aside.
- Grate 1 teaspoon of the peel of the second orange and squeeze the
juice out of the whole orange. Whisk peel, orange juice and Ginger
Preserve together in the bowl. Add carrots and mix well.
- Add the orange segments and the dill and gently toss the salad.
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